Any and all ideas welcome.
I'm wondering about Coulis-o's "Tetley's." Tetley's is a tea company. I wonder what they make which could go into a fish and chip batter -- and if it's available here in the US of A.
Thanks everyone. I've settled on a beer batter, that we spiced up with coriander seeds, a little polenta for color and added crispiness, fresh dill and lemon thyme. The herbs contrast well against the yellow of the batter and compliment the fish. We use a dark strong beer.
I'd been using some corn flour for texture in addition to the SR flour, but I can see how rice flour would yield a crispier result. Thanks.
It's never too late, we are very flexible, and nothing is set in stone. I like to have that ability to swap and change according to whats in season, and what I feel like making.
Sorry to drag up an old thread...
I own a cafe and we have had fish and chips on the menu since the beginning of this year. Let me start off by saying I am not a chef and only have been in the industry for a year now.
Our chef preps up a reasonable portion of beer batter in advance. We don't always sell more than a few dockets of this dish per service and the batter is reused for many days until used up. As the days pass, the batter puffs up less and less... Could this be remedied by adding more beer/soda water? (and a little flour to keep the consistency) Or is it better practise to make up less and use it straight away? We are a lunch only venue in a growing area, we are not always that busy. I'm not sure it's practical to make it everyday considering there are plenty of days we don't sell any at all.
Any thoughts on the subject would be greatly appreciated.
The leavening goes out of it if it's around too long. We use a mix as it's consistent from person to person making it. We make it as we go, so there's never much left. We use Fry Crisp. There are several brands of batter mix on the market. I have even seen people use really thin pancake mix. What's nice about a mix is you can make as much or as little as you need, and you can mix it as you need it, so if you don't sell any fish, you don't mix any batter. Left to my own devices, I would cut out the beer and use water instead as I don't like the beer taste. It's my opionon only, and I'm sure I will be in the minority here, that beer competes with and masks the flavor of the seafood. It seems to me that beer batter never really gets crisp and gets soggy faster than batter made with water. I hate to think how many tons of fish I've batter fried in my lifetime. I have used mixes and secret recipes, with and without beer. Overall I prefer a mix made with water. You can always tweak a mix if you want and add whatever you want. Believe it or not, years ago everybody used to add yellow food color to their batter. I remember when Fry Crisp used to be sort of orange (from paprika, I think) now it's white. Be careful about adding salt. Salt will trash you fryer oil, and as expensive as it is now you want it to last as long as you can.
Basic Beer. Flour, s&p to taste, Egg, a little cornstarch (helps stop any oil penetration) ( drop of sugar aids in quick browning)
some people also add a teaspoon of baking powder to help blow up and make product look bigger, and a drop of yellow food color for eye appeal.
For a lighter batter use rice flour